Vanilla Butter Poached Yukon Potato with Seared Scallop

by cameron slaugh

click the menu item to view the recipes

Red Snapper Ceviche.    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Poached Potato

4 pounds whole unsalted butter

3 tablespoons vanilla paste

2 handfuls ice

8 baby yukon potatoes

salt and pepper

Seared Scallop

8 U10 clean scallops

vegetable oil

“Aji” Sauce

2 yellow peppers

1 yellow habanero pepper

1/2 cup evaporated milk

1/2 cup vegetable oil

salt and pepper

Poached Potato : In a saucepot melt cubed butter and add ice while whisking, making a beurre fondue, add vanilla paste and set heat on very low simmer. Add potatoes and cooked 5 to 6 hours, or until done.

Aji Sauce: Combine yellow pepper, habanero pepper and evaporated milk into blender and puree. Drizzle in oil while blending and season to taste. Chill until use.

Seared Scallop: To serve, sear seasoned